Korean-inspired Kung Pao Fish (궁보 어)

This recipe for 궁보 어 (Korean-inspired Kung Pao Fish) puts a delicious twist on the classic Chinese dish by incorporating Korean flavors. The result is a spicy, savory, and slightly sweet fish dish that is sure to impress your taste buds.

Korean-inspired Kung Pao Fish (궁보 어)

Ingredients

  • 4 fillets of white fish (such as cod or tilapia)
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons gochujang (Korean red pepper paste)
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1/2 cup roasted peanuts
  • 4 green onions, thinly sliced
  • 2 red chilies, thinly sliced
  • Cooked rice, for serving

Instructions

  1. In a small bowl, whisk together the soy sauce, rice vinegar, gochujang, honey, sesame oil, garlic, and ginger to make the sauce.
  2. Heat a large skillet over medium-high heat. Add the fish fillets and pour the sauce over them. Cook for 5-7 minutes, or until the fish is cooked through.
  3. Once the fish is cooked, add the peanuts, green onions, and red chilies to the skillet. Cook for an additional 2-3 minutes, stirring gently to combine.
  4. Serve the Kung Pao fish over cooked rice and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
15g
Carbohydrates
20g

Supplies

Large skillet Whisk Cutting board Knife

Tools

Stove

Serving suggestions

Serving suggestion: Serve 궁보 어 with a side of kimchi and steamed vegetables for a complete Korean meal.

Tips & tricks

Tip: Adjust the amount of gochujang and red chilies to control the spiciness of the dish according to your preference.

Cost

$15